Emerils Meatball Soup Food

EMERIL'S MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute, Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian seasoning, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bead crumbs, 3/4 teaspoon of Italian seasoning, and 1/2 teaspoon of the salt, and using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs. Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

SPAGHETTI AND MEATBALLS

Steps:

• Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
• Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
• While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
• Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
• Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
• Combine all ingredients thoroughly.

SWEDISH MEATBALLS

Steps:

• In a medium skillet over medium-high heat, saute 1 cup of the onions in 1 1/2 tablespoons of the butter until soft and light golden brown, about 4 to 6 minutes. Set aside to cool. Add the onions to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice and nutmeg.
• In a small bowl combine the breadcrumbs with the milk and 1/4 cup of the cream and allow to sit until bread crumbs are soft, about 5 minutes. Add the bread crumb mixture and the egg to the meat mixture, and, using your hands, mix well to thoroughly combine. Using a tablespoon measure as a guide, scoop the meat mixture into small portions, each about 1 heaping tablespoon. Using lightly damp hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
• In a medium skillet heat 1/2 tablespoon of the remaining butter until foamy. Add one third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes. Using tongs or a slotted spoon, transfer the meatballs to a Dutch oven or other heavy large saucepan and repeat with the remaining meatballs, adding an additional 1/2 tablespoon of butter to the skillet before each addition.
• Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup of chopped purple onions to the skillet and cook until the onions are soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven and add the remaining 1/4 teaspoon salt, a pinch of black pepper, 3/4 cup heavy cream and the currant jelly. Be careful when stirring, to not break up the meatballs. Bring the contents of the Dutch oven to a boil over medium-high heat, then reduce the heat so that the sauce simmers. Cook, uncovered, for 45 minutes to 1 hour, or until the meatballs are very tender and the sauce is thick and flavorful.

EMERIL'S SPAGHETTI AND MEATBALLS

Steps:

• Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
• Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.).
• Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.
• Reserve leftover sauce and meatballs for the Pasta Frittata.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):.
• 2 1/2 tablespoons paprika.
• 2 tablespoons salt.
• 2 tablespoons garlic powder.
• 1 tablespoon black pepper.
• 1 tablespoon onion powder.
• 1 tablespoon cayenne pepper.
• 1 tablespoon dried oregano.
• 1 tablespoon dried thyme.
• Combine all ingredients thoroughly. 2/3 cup.

MEATBALL SOUP (EMERIL'S)

Steps:

• In a medium mixing bowl, combine the ground beef, ground pork, eggs, Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, 3/4 teaspoon of the Italian Essence, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and, using clean hands, mix until thoroughly combined. Using a tablespoon as your guide, divide the meat mixture into tablespoonfuls and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands. In a 41/2-quart soup pot or large saucepan, heat the olive oil over medium-high heat until hot. Add half of the rolled meatballs and cook, turning occasionally with the tongs, until browned on all sides, about 4 minutes. Using a slotted spoon or tongs, remove the browned meatballs to a clean plate and set aside. Brown the remaining meatballs in the same manner and set aside. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, crushed tomatoes and their juices, beef broth, water, remaining 1/4 teaspoon of Italian Essence, remaining 1/2 teaspoon of salt, remaining pinch of crushed red pepper, and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes. Using a spoon, carefully skim any fat that has risen to the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan cheese, if desired. Yield: 2 quarts